Crispy Baked Vegetarian Empanadas
Ingredients
- 2 (9 inch) pie crusts
- 1 egg (beaten with 1 teaspoon of water (for egg wash))
- 1 (15 ounce) can pinto beans (rinsed)
- 1 whole poblano peppers (roasted, peeled and diced)
- 2 teaspoons smoked paprika
- 1/4 medium onion (diced)
- 1/2 teaspoon cumin
- 1 teaspoons tomato paste
- 1 tablespoon chopped cilantro
- 1/4 teaspoon salt
- 3 ounces Velveeta (melted)
- 1 tablespoons whole milk
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